Better bread starts with the right numbers.
Bakenote turns baker's percentages into grams for your loaves and plans every step backwards from the moment you want bread on the table.
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From percentages to grams
Set how many loaves you want and how wet the dough should be. Everything is counted against the flour weight, the way bakers write recipes.
Your recipe
Tell us when you want to eat
Pick the time you want to slice the loaf. Bakenote works out when to feed the starter, mix, fold, shape and preheat.
A small baker's glossary
Water as a share of flour weight. 70% is easy to handle, 80% is open and sticky.
The portion of ripe starter that goes into the dough.
The first rise after mixing, when the dough grows by about half.
A night in the fridge after shaping. Easier scoring, deeper flavor.
Good to know
Do I need an account?
No. Your settings stay in this browser and nothing is sent to us.
Does the calculator include the flour in my starter?
No, it uses the common home baker method: starter is a percentage of the main flour. For a very precise total hydration, add half of the starter weight to both flour and water.
Why did my times not match?
A warm kitchen speeds everything up and a cold one slows it down. Watch the dough, not the clock: bulk is done when it has grown by about half and looks domed and bubbly.
Is Bakenote selling anything?
No. There are no products, ads or paid plans. It is a small tool by two home bakers in Boston.